Meatfree Easter dishes can basically go one of two ways: a vegetarian take on a meaty holiday classic (like that aforementioned ham) or a departure from tradition in favor of lighter spring fare (say for instance a sweet and sour stir-fry with tofu or the like). Listed below are four vegetarian Easter foods to round out your upcoming April 24 gathering:
1. Vegan Easter Pie -- Food writer and cookbook author Robin Robertson created a vegan version of an Italian recipe that's been in her family for years. The vegetarian filling is seasoned with herbs and spices and as the Vegan Easter Pie recipe suggests, you can use a pre-made crust to give you more time to spend doing other things in the kitchen, like mixing up a pitcher of Easter mimosas.
2. Meatfree Meatballs -- Another veg version of an Italian favorite, these delicious little morsels from Kaboose are super easy to make with frozen chopped spinach and store-bought stuffing. You can use these in spaghetti, or serve them up as a side in and of themselves.
3. Vegan Ham -- If Easter just doesn't feel like a celebration without a slice of ham, or "ham," this vegan version uses seitan to emulate the quintessential pork product. Yeah, the Vegan in the Sun recipe looks eerily similar to the real thing (and it even incorporates cloves and pineapple!) but rest assured, it's safe for your vegetarian belly.
4. Vegetarian Holiday Quiche -- Quiche is a perfect holiday meal. It goes great with sides, or stands on its own. This version is adapted from a tasty recipe by Robin at Recipes.com.
Ingredients:
- 1/4 cup butter (or vegan margarine)
- 1/2 cup chopped red onion
- 1 10-ounce package of frozen chopped spinach, thawed and drained
- 1 cup of fresh, chopped Portabella mushrooms
- 1/2 cup low-fat feta cheese
- 1 cup of shredded cheddar cheese
- 1 frozen unbaked pie crust
- 4 eggs, beaten
- 1 cup of low-fat or unsweetened soy milk
- freshly ground pepper, to taste
Directions:
Preheat oven to 375 degrees. Heat a skillet on medium and melt the butter; toss in the onion and saute until it becomes translucent, about 5 to 7 minutes. Stir in mushrooms, spinach, feta and half of the cheddar, stirring constantly. Season with pepper. Pour the mixture into the pie crust. In a medium bowl, mix together eggs and milk. Pour into pie crust, covering the spinach and mushroom mixture. Bake the quiche for 15 minutes. Take out of oven and top with the rest of the cheese and bake for another 35 to 40 minutes until cheese browns and the egg sets. Let it cool for about 10 minutes before serving.
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